Ingredients
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12 phyllo pastry sheets, thawed
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4 tablespoons butter
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4 tablespoons extra virgin olive oil
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8 ounces mozzarella cheese, coarsely grated
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3 ounces feta cheese, FINELY crumbled
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3/4 cup grated parmesan cheese
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1 teaspoon oregano, dried
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1/4 teaspoon red pepper flakes, crushed
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1/4 teaspoon salt
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1/8 teaspoon pepper
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4 scallions, thinly sliced
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3 roma tomatoes, sliced (or halved cherry or baby plum tomatoes)
Instructions
- Preheat oven to 400°. Melt butter/oil on medium/low heat in small saucepan. Cover phyllo with barely dampened kitchen towel (not paper).
- In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper. Mix well.
- Brush baking sheet with oil/butter mixture. Place 1 sheet phyllo in center. Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil. Add 3rd sheet, but do NOT brush with oil. Just sprinkle a LITTLE (i.e. ~2 TBS) of the cheese mixture on top. Add another layer of phyllo. Repeat, until all phyllo is used.
- Brush top layer with butter/oil. Sprinkle with ½ of the remaining cheese. Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge. Season the tomatoes with salt, and sprinkle the remaining cheese on top. Trim the edges if desired.
- Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes. Good with a Pinôt Gris, Pinôt Grigio. Sangiovese or Chianti wine.